To cook a half-inch steak to medium rare, you'll need to follow these general guidelines. However, please note that the cooking time may vary depending on the exact thickness of the steak and the heat source you're using. It's always a good idea to use a meat thermometer to ensure accurate cooking.
Here's a suggested method for cooking a half-inch steak to medium rare:
Preheat your cooking surface: Whether you're using a stovetop skillet or a grill, preheat it to medium-high heat. This will help sear the steak and develop a flavorful crust.
Season the steak: Pat the steak dry with a paper towel to remove any excess moisture. Season it generously with salt and pepper or any other desired seasonings, such as garlic powder or herbs.
Sear the steak: Place the steak onto the preheated cooking surface. For a half-inch steak, sear it for about 1-2 minutes on each side. This will give it a nice brown crust.
Check the internal temperature: To achieve medium rare, the internal temperature of the steak should be around 130-135°F (54-57°C). Insert a meat thermometer into the thickest part of the steak to monitor the temperature.
Finish cooking: Once the steak reaches around 5°F (3°C) below the desired final temperature, remove it from the heat source. The residual heat will continue to cook the steak while it rests.
Let the steak rest: Transfer the steak to a cutting board or a plate, and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.
Check the final temperature: After resting, check the final internal temperature with the meat thermometer. It should read around 135°F (57°C) for medium rare.
Slice and serve: Slice the steak against the grain to ensure tenderness, and serve it immediately while it's still hot.
Remember, cooking times may vary depending on the thickness and characteristics of the steak, so it's always best to rely on the meat thermometer to achieve your desired level of doneness.